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Device and process for reducing an ethanol content of a liquid preparation

a technology of liquid preparation and ethanol content, which is applied in the direction of separation processes, instruments, food shaping, etc., can solve the problems of inability to apply suitable devices or processes in specific cases, difficult or almost impossible control of the operation of a large number of different devices and processes, and labor-intensive manners

Inactive Publication Date: 2009-11-05
SYMRISE GMBH & CO KG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention relates to a device and process for reducing ethanol content in liquid preparations. The device includes a nebulizing means, a mixing chamber, a separation chamber, and a condensation chamber. The process involves nebulizing a liquid preparation with ethanol and an inert gas, supplying it to the mixing chamber, where ethanol is converted into the gas phase. The resulting aerosol is then supplied to the separation chamber, where it is separated from the gas phase. The gas phase is then removed through a gas outlet and the separation chamber is connected to the condensation chamber, where the aerosol is condensed. The invention can effectively reduce ethanol content in liquid preparations and is useful for sensory assessment of flavouring substances.

Problems solved by technology

The samples used for assessment are in this case often prepared in a very labour and time-intensive manner.
For the individual applicant, it is extremely difficult, or almost impossible, to control the operation of the large number of different devices and processes.
He is therefore necessarily restricted to the known and available devices and processes; this can lead to suitable devices or processes not being applied in specific cases.
In particular, the preparation of samples for sensory assessment in different test media is very time-consuming in this regard.
However, the formation of artifacts, instability or recovery losses during the isolation / blending of odorous and / or flavouring substances from / with complex matrices can also lead to odour or taste misinformation and continually presents the analyst with new challenges.
For the separation of aroma compositions by liquid chromatography, use is conventionally made of eluants (mobile phase) which are miscible with water, but present a risk to health or are poisonous.
These solvents, which present a risk to health, have to be removed prior to sensory evaluation.
The use of time-intensive, extractive or thermal processes to remove the solvents presenting a risk to health frequently leads to a change in the composition of the fractions obtained by liquid chromatography.
This is caused by thermal and / or oxidative influences during the treatment.
A drawback of this process is the fact that the eluate of a separated aroma substance can comprise, owing to its distribution properties, an ethanol content of much more than 15% by weight based on the total weight of the eluate.
On the one hand an ethanol content of more than 15% by weight based on the total weight of the eluate can however lead to influencing of the odour or taste receptors of a test subject, and thus to misinformation concerning the sensory properties, and on the other hand an ethanol content of more than 15% by weight can lead, on tasting of conventionally 5 ml per sample, to temporary impairment of the test subject's state of mind when tasting a plurality of samples, so that merely a few tastings can be carried out in a day.
A drawback of this process is the fact that no sensory assessment is carried out with regard to the odour or taste properties of the individual aroma substances.
A drawback of these is the frequently missing transferability to the taste and / or odour impressions of human beings.

Method used

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  • Device and process for reducing an ethanol content of a liquid preparation
  • Device and process for reducing an ethanol content of a liquid preparation
  • Device and process for reducing an ethanol content of a liquid preparation

Examples

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example 1

Identification of a Sweet-Tasting Compound Consisting of Lippia dulcis

[0110]An extract of Lippia dulcis (Aztec sweet herb) was separated by means of high temperature liquid chromatography (HTLC) using a water / ethanol gradient. The eluate was concentrated using the process according to the invention and sensorially assessed.

1. Production of a Sample Solution

[0111]A sample solution of Lippia dulcis was produced by dissolving / suspending 500 mg of Lippia dulcis in a mixture of water and ethanol (1:1 / v:v), with subsequent membrane filtration of the non-dissolved residue.

2. Carrying Out Liquid Chromatography of the Sample Solution

[0112]The HTLC device used, consisting of a degasser (3315, from ERC), two pumps (Sun Flow 100, from Sunchrom), a mixer (dynamic / static mixer, from Sunchrom), an autosampler (Midas, from Spark), a column oven (Polaratherm, from Selerity) and a diode array detector (Spectra Flow 600, from Sunchrom), was equipped with a Hamilton PRP-1 250×10 mm column and conditio...

specific embodiments

[0117]Specific embodiment one comprises a device (1) for reducing an ethanol content in a liquid preparation with a nebulising means (2), a mixing chamber (3), a separation chamber (4) and a condensation chamber (5), characterised in that[0118]the nebulising means (2) comprises a liquid inlet (21), a gas inlet (22) and a connection to the mixing chamber (3) or consists thereof and the nebulising means (2) is operated at a temperature of ≦100° C., so that there can be supplied to the nebulising means (2) a liquid comprising water and ethanol having an ethanol content of >15% by weight based on the total weight of the liquid by means of the liquid inlet (21) and an inert gas by means of the gas inlet (22) and the nebulising means (2) is capable of nebulising the liquid and the inert gas to form an aerosol and thus to supply them into the mixing chamber (3),[0119]the mixing chamber (3) comprises an evaporation means (31) and a connection to the separation chamber (4) or consists thereo...

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Abstract

The present invention relates to a device and a process for reducing an ethanol content of a liquid preparation, to the use of the device for producing a liquid flavouring substance concentrate and to processes for sensory assessment thereof.

Description

CROSS-REFERENCE TO RELATED APPLICATION[0001]This application claims benefit of priority to EP 08 155 462.8, filed on Apr. 30, 2008, which is incorporated herein by reference in its entirety.FIELD OF THE INVENTION[0002]The present invention relates to a device and a process for reducing an ethanol content of a liquid preparation, to the use of the device for producing a liquid flavouring substance concentrate and to processes for sensory assessment thereof.PRIOR ART[0003]Aromas are usually complex mixtures of a large number of sensorially active substances, such as for example plant extracts or natural, nature identical or synthetic aroma substances. Aroma compositions comprising or consisting of sensorially active substances contain at least two different aroma substances which can be volatile (odorous substances) or non-volatile (flavouring substances). In the human nose, volatile odorous substances can be perceived retronasally or orthonasally. The taste (gustatory) impressions um...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): G01N33/00B01D3/14A23P1/00
CPCG01N33/0001G01N2030/8464G01N2030/8447
Inventor ROLOFF, MICHAELPETER, REGINALUTKENHAUS, MATTHIASREICHELT, KATHARINA
Owner SYMRISE GMBH & CO KG